To assist the Executive Chef in the supervision and training of kitchen production and to participate in the food production. You will have a minimum of two years experience in a similar style of operation.
Responsibilities but not limited to:
Ensures the highest food quality appropriate to the market by assisting the Executive Chef/Sous Chef in all areas of kitchen operations
Adheres to Radisson BLU standards of food quality, preparation, recipes, and presentation
Ensures proper staffing and adequate supplies for all stations
Supervises the proper set-up of each item on menus and insures their readiness
Oversees the seasonings, portions, and appearance of food service in the operation
Hours: 40 over 5/6 days including weekends
Start Date: Immediate
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